Grilled Chicken Caprese
You can’t go passed a caprese salad in the summer time, but if you are after some more oooomf/YUM, you have to try this grilled chicken version. All the light flavours with delicious melty mozzarella and hearty grilled chicken.
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Breast
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
1 Chicken Breast, halved into schnitzel thickness
Mozzarella Cheese, sliced into 1 cm thickness
1 Tomato, sliced
Fresh Basil Leaves
Balsamic Vinegar, drizzled
Basil Sunflower Pesto
1 Garlic Clove, minced
2/3 cup Fresh Basil Leaves
1 tbsp Sunflower Seeds
2 tbsp Extra Virgin Olive Oil
Pinch Salt & Pepper
Method
1. Blitz garlic, basil leaves, sunflower seeds, olive oil, salt and pepper in a food processor until just combined.
2. Heat a frying pan, drizzle with oil and cook chicken until you can see it is half way cooked. Flip chicken and top with mozzarella, pesto and tomato slices. Cover frying pan and cook until chicken is cooked through and cheese has melted.
3. Serve topped with fresh basil leaves and drizzle with balsamic vinegar.